Published September, 2009
By David W. McCandless
Publisher: Springer (Humana Press Inc.)
Series: Contemporary Clinical Neuroscience
Rating: 1.00
Availability: Available

Thiamine deficiency and related clinical disorders represent an intriguing area of both basic and clinical investigation. The goal of Thiamine Deficiency and Related Clinical Disorders is to bring together cogent results from basic and clinical investigation and to stimulate further investigations in these areas.

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Published September, 2009
By Carolyn D. Berdanier and Lynne Berdanier
Publisher: Taylor & Francis (CRC Press Inc)
Rating:
Availability: Available

Presents a range of issues including anemia, diabetes, obesity, starvation, parasites, dementia, and vitamin deficiencies. This book lists solutions, scientific information, and opportunities for further learning. It provides an understanding of nutritional components by defining biochemical, mechanical, and physical functions.

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Published September, 2009
By Victor R. Preedy, Ronald Ross Watson, Raj Lakshman and Rajaventhan Srirajaskanthan
Publisher: Taylor & Francis (CRC Press Inc)
Rating:
Availability: Available

Deals with the topic of nutrition and liver disease. This title provides a holistic understanding of the causative elements that precipitate liver disease, the nutritional factors and regimens that reverse deteriorating hepatic function, and the nutritional elements found in a wide range of liver diseases.

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Published September, 2009
By Jean-Pierre Montmayeur, Johannes le Coutre, Miguel A. L. Nicolelis, Miguel A.L. Nicolelis and Sidney A. Simon
Publisher: Taylor & Francis (CRC Press Inc)
Series: Frontiers in Neuroscience
Rating:
Availability: Available

Focuses on critical concerns regarding dietary fat and its relation to obesity. This work presents scientific data on the many aspects of fat consumption including psychological, behavioral, genetic, and physiologic factors that contribute to its desirability, perception, intake and impact on human health.

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Published September, 2009
By Benjamin Caballero and B Caballero
Publisher: Elsevier (Academic Press Inc)
Rating:
Availability: Available

A reference to some of the most common nutritionally significant elements. Including dietary guidelines, intake measurements and other contextual information, it is suitable for nutritionists and dieticians facing an increasing public awareness of supplements and who many be augmenting their diets with OTC supplements.

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Published August, 2009
By Fiona Dykes and Victoria Hall-Moran
Publisher: John Wiley & Sons Ltd (Wiley-Blackwell (an imprint of John Wiley & Sons Ltd))
Rating:
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This exciting book, edited by Fiona Dykes and Victoria Hall Moran and with a foreword from Gretel Pelto, explores in an integrated context the varied factors associated with infant and child nutrition, including global feeding strategies, cultural factors, issues influencing breastfeeding, and economic and life cycle influences.

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Published July, 2009
By Akhlaq A. Farooqui
Publisher: Springer (Springer-Verlag New York Inc.)
Rating:
Availability: Available

This book expands on the status and therapeutic importance of n-3 fatty acids and their mediators in normal brains and those with neurodegenerative and neuropsychiatric diseases. It also presents the benefits of n-3 fatty acids on the Western diet.

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Published July, 2009
By Francesco Savino, Mario Marengo and Roberto Miniero
Publisher: Springer (Springer Verlag)
Rating:
Availability: Available

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Published June, 2009
By Christos S. Mantzoros
Publisher: Springer (Humana Press Inc.)
Series: Nutrition and Health
Rating:
Availability: Available

International experts comprehensively review our current understanding of how nutrition interacts with the genetic substrate as well as exogenous factors, including physical activity or the lack thereof, to result in insulin resistance and metabolic syndrome.

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Published June, 2009
By Susan S. Cho, Priscilla Samuel and Susan Sungsoo Cho
Publisher: Taylor & Francis (CRC Press Inc)
Rating:
Availability: Available

Offers scientific evidence on fiber sources to help the food industry develop new food products with improved health benefits. This book discusses various sources of fiber, such as bamboo, cottonseed, and fibers from fruits and vegetables, and reviews patent activities.

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